Southwestern Beef Pockets
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup spicy vegetable juice cocktail (V8)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 (4 ounce) can chopped mild green chilies
- 1⁄2 cup instant rice
- 1 (15 ounce) can refried beans
- 8 (9 inch) flour tortillas
- 8 crisp taco shells
- 3⁄4 cup shredded monterey jack pepper cheese
directions
- Heat a large nonstick skillet over medium-heat; add beef and onion. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
- Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium. Simmer for 10 minutes. Stir in rice; cover skillet and remove from heat. Let stand for 5 minutes.
- Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap. Microwave on MEDIUM until heated through, about 3 minutes. Spread beans over each tortilla.
- Stir beef and rice mixture; spoon into taco shells. Place 1 taco on each tortilla. Fold tortillas around tacos. Sprinkle filling with Monterey Jack cheese.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p>
<p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p>
<p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p>
<p>Food is definitely a pleasure for me, and I love to change others opinions on eating. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>